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Pumpkin Bread Pudding with Brown Sugar-Yogurt Sauce

By: Libby's

"This twist on a comfort food classic is sure to please your family or weekend guests. This traditional bread pudding has extra nutrition and taste using cracked-wheat bread and pumpkin. The simple brown sugar-yogurt sauce is a perfect complement to this dessert!"

Rate/Review | Read Reviews (3)

Prep Time:
15 Min

Cook Time:
45 Min

Ready In:
1 Hr 10 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 1 -13x9 inch dish

Ingredients

12 slices cracked or whole-wheat bread, cut into cubes
1 cup sweetened dried cranberries, chopped
2 (12 ounce) cans NESTLE® CARNATION® Evaporated Lowfat 2% Milk
1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin
1 cup refrigerated egg substitute
1 cup packed brown sugar
1 teaspoon vanilla extract
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
Brown Sugar-Yogurt Sauce:
2 (6 ounce) containers nonfat plain yogurt
3 tablespoons packed brown sugar

Directions

For Bread Pudding: Preheat oven to 350 degrees F. Grease 13 x 9-inch baking dish.
Combine bread and cranberries in large bowl. Combine evaporated milk, pumpkin, egg substitute, sugar, vanilla extract, pumpkin pie spice and salt in medium bowl. Pour egg mixture over bread mixture; stir. Pour mixture into prepared baking dish; let stand for 10 minutes.
Bake for 45 to 55 minutes or until knife inserted in center comes out clean. Serve warm with Brown Sugar-Yogurt Sauce.
For Brown Sugar-Yogurt Sauce: Combine yogurt and sugar in small bowl.